Mantou (Steamed Buns)
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 1 hour 15 minutes (includes proofing)
Servings: 6 buns
Country of Origin
China (Northern Style)
Description
The quintessential staple of Northern Chinese cuisine. These are cloud-like, pillowy steamed buns made from a simple wheat flour dough. They feature a smooth, glossy skin and a dense, finely textured interior that is traditionally enjoyed completely plain to highlight the natural, comforting sweetness of the wheat.
Presentation & How It's Eaten
Served piping hot in a bamboo steaming basket. They can be torn apart with your fingers and eaten alongside savory dishes to soak up rich gravies, or split open flat and spread with fermented bean curd or condensed milk.
Ingredients
250g (2 cups) all-purpose flour or low-protein bao flour
135ml warm water (approx. 95°F / 35°C)
3g (1 tsp) instant dry yeast
15g (1.5 tbsp) granulated sugar
5ml (1 tsp) vegetable oil
Step-by-Step Directions
Activate Yeast: In a small bowl, dissolve the sugar and instant dry yeast into the warm water. Let it sit undisturbed for 5 minutes until a light foam forms on the surface.
Knead Dough: Pour the flour into a large mixing bowl. Slowly pour in the yeast water and vegetable oil while stirring with chopsticks until it forms a shaggy dough. Knead by hand for 8 to 10 minutes until the dough ball becomes completely smooth, elastic, and no longer sticks to your hands.
Roll and Shape: Use a rolling pin to roll the dough out on a lightly floured surface into a large, thin rectangle (about 1/4-inch thick). This rolling forces out any tiny pockets of trapped air.
Log Roll and Cut: Brush a microscopic mist of water over the surface of the dough rectangle. Roll it up tightly from the long edge into a dense, solid log. Use a sharp knife to slice the log cleanly into 6 equal, rectangular sections.
Proof Buns: Place each cut bun onto a small square of parchment paper. Arrange them inside your steaming basket, leaving 2 inches of space between them. Cover with the lid and let them rise in a warm place for 30 to 45 minutes until they double in size and feel light like marshmallows.
Steam: Fill your steamer base with cold water. Place the basket on top, turn the heat to high, and bring to a boil. Once steam begins escaping from the lid, lower the heat slightly to medium-high and steam for exactly 15 minutes. Turn off the heat and let the pot sit untouched for 5 minutes before opening.
Cooking Tips
The 5-Minute Cool Down: Never open the steamer lid immediately after turning off the stove. The sudden rush of cold kitchen air will cause the internal steam pockets inside the hot, expanded buns to collapse instantly, turning your smooth, puffy Mantou into wrinkled, leathery, and sunken dough.
Nutrition Facts
(Estimated per bun)
Calories: ~160 kcal
Total Fat: 1g
Saturated Fat: 0.1g
Cholesterol: 0mg
Sodium: ~2mg
Total Carbohydrates: 33g
Dietary Fiber: 1g
Sugars: 2.5g
Protein: 4g
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